Hit share but­ton and send recipes fly­ing

Moose Jaw Express.com - - Fun & Games -

Shar­ing recipes to­day is as easy as hit­ting the “share” but­ton on the com­puter.

In no time at all it seems one ac­cu­mu­lates a cook­book-sized file of recipes that looked in­ter­est­ing enough to try some­day.

This week’s recipes come from the shared file, pro­vided in part by

Cana­dian Beef.

••• By Joyce Wal­ter For Moose Jaw Ex­press Pan fry meat, onion and mush­room. Drain. Add pasta sauce and heat through.

Com­bine ri­cotta with basil, green onion and salt and pep­per.

Spray 12 large cup muf­fin tins with cook­ing spray. Press a won­ton wrap­per firmly into bot­tom of each cup. Spoon in 1 tsp. each of the cheeses and top with 1 tsp. meat mix­ture.

Layer a se­cond wrap­per into each cup and top with 1 tsp. of each cheese. Di­vide re­main­ing meat mix­ture evenly among cups. Top with re­main­ing cheese. Bake at 375 de­grees F for 15-20 min­utes or un­til edges are brown. Let stand 5-10 min­utes. Use a knife to re­move from tins.

••• Pre­heat oven to 350 de­grees F.

In a saucepan com­bine ketchup, honey, brown sugar and soy sauce. Bring to a boil over medium heat. Stir con­tin­u­ously. Re­move from heat. Ar­range chicken in a 9x13 inch dish. Pour sauce over chicken then turn to coat both sides. Place in oven, un­cov­ered, turn­ing chicken af­ter 45 min­utes. Con­tinue bak­ing an­other 30 min­utes. Flip once more 15 min­utes be­fore serv­ing. Baste with sauce again. Serve with rice.

••• Pre­heat oven to 400 de­grees F. Sea­son ribs and place in shal­low bak­ing pan. Brown in oven for 15 min­utes. Turn over and brown an­other 15 min­utes. Drain fat.

In medium bowl, mix ketchup, chili sauce, brown sugar, vine­gar, oregano, worch­ester­shire sauce and salt and pep­per.

Place ribs in slow cooker. Pour sauce over ribs and turn to coat. Cook on low for 6-8 hours or un­til ribs are ten­der.

Joyce Wal­ter can be reached at ron­joy@sask­tel.net

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